Description
Gordon Ramsay’s Butternut Squash Soup is a rich, velvety soup made with roasted squash, sweet spices, and creamy texture, making it the perfect comfort food. Ideal for chilly days or as a dinner party starter, this soup is both flavorful and satisfying.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium butternut squash, peeled and chopped
1 large carrot, peeled and chopped
1 medium potato, peeled and chopped
4 cups vegetable stock
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Salt to taste
Pepper to taste
1/2 cup heavy cream
Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes, until soft and translucent.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chopped butternut squash, carrot, and potato to the pot. Stir to coat the vegetables with oil and garlic.
- Pour in vegetable stock, bring to a boil, then reduce heat to low. Simmer for 20 minutes, or until vegetables are tender.
- Add ground cumin, nutmeg, salt, and pepper. Stir well to combine.
- Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
- Stir in heavy cream and heat for a few minutes until warmed through. Taste and adjust seasoning if needed.
- Serve the soup garnished with fresh parsley.
Notes
For a spicier twist, add cayenne pepper or chili flakes along with the cumin.
For a dairy-free version, use coconut milk or plant-based cream instead of heavy cream.
Top the soup with toasted pumpkin seeds for added texture.
Swap out some of the vegetables like sweet potatoes or parsnips for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg
